Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to prove this prejudice about Italian food traditions totally wrong. The umami bombs Anchovy Colatura and Vacche Rosse Cheese are a match made in heaven. Add Yellow Tomatoes from Cilento and…
Category: Gustiamo, the Recipes
Eggplant Parmigiana
No matter how steaming hot summer days can get, nothing honors the queen of summer, eggplant, like a homemade tray of Melanzane alla Parmigiana. YES, we do fry in real extra virgin olive oil and YES, we do make our tomato sauce with San Marzano tomatoes!
Candele alla Genovese
Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared “in bianco” (without tomato), where the copious amount of onions – one of the main ingredients in this recipe – gives the moisture necessary for a long, …
Fagioli all’Uccelletto
Beans, extra virgin olive oil, tomatoes, and sage. This simple combination of ingredients represents one of the most iconic dishes of Cucina Povera. Pellegrino Artusi wrote in his La scienza in cucina e l’arte di mangiar bene in 1891 how easy it was to come across this meal around kitchens and restaurants in Firenze. Explaining…
The Best Pesto Genovese
This is the official recipe for the one and only Pesto Genovese. We learned this recipe from The Pesto King himself, Roberto Panizza, who created the World Pesto Championship. He’s the guy who makes our unparalleled fresh Pesto Genovese, the ready-to-eat version. Roberto believes that Pesto Genovese is not an exact science, you can adjust…
Hummus Bottarga
This recipe is the glorious tahini-less bottarga hummus that we make every summer. We are kind of obsessed with it. We first learned this recipe from the wonderful Stefania Barzini. Stefania, thank you for introducing us and all of our friends to the chickpea + bottarga combination: this recipe is facilissima e buonissima, so simple…
Bean Stew
“Healthy comfort food” isn’t necessarily an oxymoron. Trust us: this bean and vegetable stew is anything but a penance. It’s a creamy and tasty soup that can be declined year-round using seasonal vegetables, and it’s a great way to empty your crisper drawer when your veggies are about to wilt. So how does an uninspiring…
Caffè Leccese: iced coffee with almond milk
This one is a real treat. A summer coffee preparation traditional to Puglia, that became popular in every Italian coffee shop. It’s a mix between iced coffee and affogato, featuring the luscious addition of homemade almond milk. A sweet, satisfying, perfect break for a hot afternoon!
Shakerato Giamaica Coffee
Shakerato is the Italian alternative to your afternoon iced coffee. It is round, low in acidity, and so refreshing. Simone Frasi, the master roaster of Giamaica caffè, takes his shakerato rigorously without sugar and loves to serve it in a martini cocktail glass. Don’t be fooled. You don’t need a fancy shaker to make this…
Pork Tenderloin with Hazelnuts
Luscious and decadent, Elizabeth Minchilli’s recipe takes two iconic Italian dishes (Maiale al Latte + Filetto in Crosta di Nocciole) and combines them brilliantly. The sweet and mineral Alta Langa hazelnuts shine in combination with the round creaminess of the sauce and the savoriness of the seared pork tenderloin. Ideal during the holidays, this rich…